This wrap was inpspired by a desire to make a wrap with vegetarian protein that is also high in fiber. The result is a delicious Greek-inspired wrap that carnivores, omnivores and vegetarians together.
As a lover of dumplings who is constantly on a diet, believe me when I tell you this recipe changed my life. I had a total Dr. Frankenstein look-what-I've-created/it's-alive-moment the second I bit into this delicious dumpling. A healthy dumpling I don't have to order or question the contents of? I. Am. Sold. Hopefully, you will be too! You can definitely play with the ingredients to make sure they align with your tastes though I recommend definitely using the slaw mixture, as it soaks up the sauces rather nicely!
I’ve found that some basic planning and a few tricks of the trade can make cooking at home a fun experience that brings the family closer together while inspiring a healthier lifestyle. Your kids can help with the chopping of peppers and onions. Once your vegetables are chopped, the rest is simple. The recipe calls for canned beans, but you can also use dried beans. Kids usually get excited about seeing the beans go from one state to another overnight. You can also “dress up” the recipe by putting out an array of toppings when you serve — kids love choice. Add cilantro, sour cream, shredded cheese, salsa… you name it. It can be as simple or as complex as you’d like. — Bill Telepan, owner of Telepan restaurant and executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.Click here to see the full story: Cooking From Scratch in School Cafeterias -- and at Home
With three different types of beans, a confetti of color with multicolor peppers, and a subtle heat that'll tickle your tastebuds, you'll be wondering what you did B.C. — before (this) chili!
Need inspiration for other vegetarian meals? Click here to see our Best Vegetarian Recipes.
Grilling and barbecuing don't have to be all about burgers, steaks, and hot dogs; vegetarian burgers are easy to make and easily customizable. Vegetarian burgers can be made using virtually any mix of beans and vegetables; whatever you have on hand will work. This recipe uses chickpeas, onions, and cumin; after the patties are grilled they're super smoky and flavorful.
Click here for more of our best vegetarian burger recipes.
Let's face it, you can put literally anything in enchiladas and they'll still be delicious. Meat, vegetables, beans, who cares? As long as it's smothered in tasty enchilada sauce and melty cheese, it'll taste good. This enchilada recipe is vegetarian-friendly, but good enough to please anyone. Well, except vegans. (If you're vegan, or cooking for one, simpy swap out the cheese for a nondairy substitute!)
Click here to see 10 Things You Didn’t Know You Could Make in a Microwave
This vegetarian version of a stuffed eggplant uses tofu and Asian flavors to create a hearty meal that satisfies even the biggest carnivores. Serve with aromatic Jasmine rice for a healthy, no-fuss dinner.
Snow, ice, wind, cold. Winter is upon us, which means, soup season is upon us. French onion soup is a classic go-to warming technique. This simple yet hearty dish is typically made with beef stock, leaving vegetarians out in the cold. Making this version at home is simple and delicious, and animal-cruelty free. The secret ingredient? Coffee.
Click here to see more Warm Winter Soup recipes.
Everyone loves tacos. This is a delicious, vegetarian option, similar to what you might see on a menu at your favorite taco place. The citrus in this gives it a subtle tanginess that really makes this a delightful dish!Click here to see 'Shrooms: They're What's for Dinner Tonight.
Growing up, my mom didn't cook very many American foods; mostly we stuck to traditional Indonesian dishes. However, she had a particular fondness for casserole, for whatever reason. So when it was casserole night, we always ate the same casserole — a mix of leftover sandwich meat from the school week, usually Oscar Mayer ham, chopped up Kraft singles, diced chicken breast, and elbow macaroni all held together by some sort of creamy concoction I could never readily identify. It was then baked in the oven until all of the elbow macaroni on top turned crunchy and the sides burnt.
I am not happy to say it, but I have to say it — my mother is a wonderful cook and despite having gone to culinary school, I still have no clue how to make many of the traditional dishes she made in my childhood, but casserole night was a night I dreaded. I understood its purpose as a catch-all for anything left in the refrigerator, but I didn't understand why it couldn’t taste better.
Thus, since I started running Recipe SWAT Team, I knew that one week, I would have to confront this challenge: to make a casserole that I would be thrilled to eat. Here's what I came up with.
Click here to see Casserole Recipe Redux